loveandlemons
sweet potato (vegan) alfredo
Less really is more… it’s a lesson I don’t think I’ll ever fully learn. For example, I often get flustered…
👥 6 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●blender
- ●skillet
- ●bowl
📝 Preparation Steps
1
Preheat oven to 350 degrees.
2
Peel the sweet potato and slice into quarters. Peel the shallots and slice in half. Leave the garlic in it's paper, and place the sweet potato and shallot pieces on a foil lined baking sheet. Toss it all with a drizzle of olive oil, salt and pepper. Roast, removing the garlic after the first ⏱️ 15 minutes. Roast until the sweet potatoes are tender and the shallots are browning around the edges, about ⏱️ 30 minutes. Remove from the oven and set aside to cool slightly.
medium sweet potato1olive oil2 tablespoons
3
Meanwhile, cook your pasta until al dente, reserving some of the starchy pasta water.
4
Drain your cashews and place them into a high speed blender with the sweet potato, shallots, (peeled) garlic, olive oil, balsamic, tomato paste, rosemary, and a few pinches of salt and pepper. Puree, adding water as needed to get the blade moving. Taste and adjust seasonings.
cashews, soaked (ideally) overnight, then drain1 cupmedium sweet potato1olive oil2 tablespoonstomato paste1 tablespoonrosemary, chopped1 tablespoon
5
In a large skillet (or a bowl) toss the cooked pasta with some of the sauce. Add pasta water as needed to loosen, and add more sauce to your liking Add chopped chives, toasted pine nuts and a pinch of red pepper flakes. Taste and adjust seasonings and serve.
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